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Information
| Code | SD0494 |
| Name | Microbiological Practices |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. NURTEN YILMAZ |
Course Goal
Biology and agriculture faculties, food engineering, veterinary faculties students have the skills of effective laboratory applications in finding a job.
Course Content
Microbiological quality control analyzes in foods: In food safety; Types of microbiological analysis in the detection of microorganisms that pose a risk (degradable and pathogens) according to food types
Course Precondition
Resources
Applied microbiology lab sheet and general microbiology notes
Notes
current articles and lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Have general information about food microbiology. |
| LO02 | Have knowledge about food control quality parameters. Knows the laboratory environment in terms of food microbiology. |
| LO03 | In microbiology laboratory, sample preparation from different food samples , dilution, colony counting on the plate. Recognises and prepares media. |
| LO04 | Analysis methods in foods; psychrophile, determination of thermophile, anaerobic mesophile bacteria, interpret the result. |
| LO05 | It tests the antimicrobial effect of any agent (herbal, synthesis) in the laboratory. |
| LO06 | As a result, it makes microbiological analysis in terms of quality safety in food foods and interprets them. Determines the antimicrobial activity of agents. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | FOOD MICROBIOLOGY LABORATORY; GENERAL RULES FOOD MICROBIOLOGY INTRODUCTION TO THE LABORATORY | NOTES | Öğretim Yöntemleri: Soru-Cevap |
| 2 | YEAST BACTERIA COUNT WITH THOMA LAMI, LIVE DEAD TEST IN YEAST | NOTES | Öğretim Yöntemleri: Deney / Laboratuvar |
| 3 | COUNTING WITH DILUTION PREPARATION AND BULK - SPREAD PLATE METHOD, HORIZONTAL AGARA OCTOBER | NOTES | Öğretim Yöntemleri: Deney / Laboratuvar |
| 4 | CONTAMINATION SOURCES (AIR SAMPLING, SWAB TAKE) AND MICROBIOLOGICAL SAMPLING FOOD | NOTES | Öğretim Yöntemleri: Deney / Laboratuvar |
| 5 | SEARCH FOR POSSIBLE MICROORGANISMS IN DIFFERENT FOODS PSYCHROPHIL, DETERMINING THE NUMBER OF THERMOPHIL, ANAEROBIC MESOPHIL BACTERIA | NOTES | Öğretim Yöntemleri: Gösterip Yaptırma |
| 6 | BACTERIAL GROWTH CURVE - MATHEMATICAL EXPRESSION OF GROWTH CURVE | NOTES | Öğretim Yöntemleri: Gösterip Yaptırma |
| 7 | BIOCHEMICAL ANALYSIS - CATALASE TEST, IMVIC TESTS, CARBOHYDRATE FERMENTATION, TSI MEDIA TEST, OXIDase TEST | NOTES | Öğretim Yöntemleri: Gösteri |
| 8 | Mid-Term Exam | RESEARCH | Ölçme Yöntemleri: Ödev |
| 9 | COLIFORM ANALYSIS (EMS, DOUBLE DECK SOWING AND MEMBRANE FILTRATION TECHNIQUE) | NOTE | Öğretim Yöntemleri: Gösterip Yaptırma |
| 10 | ANTIMICROBIAL EFFECT WITH AGAR WELL AND DISC DIFFUSION METHOD DETERMINATION (MIC-MBC SUBJECT EXPRESSION) | NOTES | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 11 | MICROBIOLOGICAL ANALYSIS IN WATERS | NOTES | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 12 | MICROBİAL ANALYSIS İN MEATS | NOTES | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 13 | GENERAL PRACTIC | RESEARCH | Öğretim Yöntemleri: Soru-Cevap |
| 14 | ANTIBIOTİC RESISTANCE | NOTES | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 15 | ANTIMICROBIAL ACTIVITY TESTS İN PLANTS | NOTES | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 16 | Term Exams | RESEARCH | Öğretim Yöntemleri: Grup Çalışması |
| 17 | Term Exams |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 3 | 3 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 1 | 1 |
| Final Exam | 1 | 1 | 1 |
| Total Workload (Hour) | 75 | ||
| Total Workload / 25 (h) | 3,00 | ||
| ECTS | 3 ECTS | ||